ROLL OUT THE DOUGH for this soft + chewy Gingerbread Cookies Recipe

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Sift the dry ingredients (everything except the brown sugar) into a large bowl and whisk to combine.
2. In another bowl, whisk the wet ingredients vigorously together with the brown sugar.
3. Mix the wet and dry ingredients with a spatula to form a dough, then knead by hand into a ball. It should not be sticky and should feel like play dough.
4. Cover and chill the dough in the fridge for about 30 minutes.
5. Lightly flour a work surface and divide the dough into 3 portions. Roll each into a ball, then roll out to 1/4 inch (about 6 mm) thick.
6. Cut out shapes with a cookie cutter, then free the cookies and lift them carefully with a spatula.
7. Place the cookies on a parchment-lined baking tray and repeat with the remaining dough, making 25 to 30 cookies.
8. Preheat the oven to 350°F (175°C). Keep the cookies chilled in the fridge until the oven is hot, then bake for 8 to 10 minutes.
9. Cool for a couple of minutes, move to a wire rack, and once fully cool, store in airtight containers until decorating.
10. Mix the icing sugar with the icing liquids. Add more milk if needed; the icing should be quite thick.
11. Spoon the icing into a small bag, snip a small hole in one corner, and decorate.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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